Daikon and Zucchini Noodle Pho (Video!)

This Daikon and Zucchini Noodle Pho is a healthier, low-carb version of everyone's favourite Vietnamese soup. The best part? The broth is ready in just 30 minutes!

Guys.

We need to talk about 30 minute Daikon and Zucchini Noodle Pho.

It's heartwarming, it's perfect for the blisteringly cold winter months ahead, and it's one of those things you can make after a long day of work without having to head to your favourite takeout joint.

Yes, pho really is that easy to make if you have the right spices!

And the TOPPINGS.

OMG YOU GUYS THE TOPPINGS.

Whenever I go to any restaurant where you get to pick your toppings, everyone laughs at me for getting too many. Like, I can't help it that I like vegetables and sauces that much. Why make them all available if you're not allowed to have them ALL?

Well, this Daikon and Zucchini Noodle Pho is one of those meals where it's rather acceptable to pick ALL OF THE TOPPINGS.

Not quite like my chicken shawarma fries or burrito bowls where you kinda have to limit yourself past a certain point before it just gets to be too weird, or too many mixtures of flavours.

The umami, rich taste of the broth, this is the perfect late fall meal.

Yes, I cheated a bit by making an *almost* vegetarian version, but I know so many people with dietary restrictions in my life that I figured a vegan-friendly broth would be appreciated. And it's so much quicker to make, without compromising on the authentic taste you crave with a light pho broth.

And I should mention it's practically a cold curer.

You know we're entering cold and flu season right? I'm just gonna be hiding over here under my giant duvet with Netflix on standby. You know, just in case…

Well, unfortunately this weekend won't be mine to waste away in bed, but that's because I have my grad party!!! I know, the celebrations around this milestone seem to be never-ending. It's like my birthday all over again with multiple different parties, dinners and outings. It's hard to get people together these days, and I'm not complaining.

All the more party for me.

Basically, I'll be preparing for an extra special weekend filled with a giant fall tapas board, special gin and tonics and lots of finger food. Now I just need to decide if I wanna throw on some red or fuchsia lipstick. Decisions, decisions.

Anyway, I don't need to tell you that I'll be needing a bit of a reboot after some party time this weekend. Maybe I'll finally give meatless Monday a try with this pho?

I think so…

Will you be making this Daikon and Zucchini Noodle Pho? If you try any of my recipes be sure to let me know on Instagram, Twitter, Facebook or in the comments – I'd love to see what you come up with!

Broth

Instructions

Preheat the oven to broil. Add onion halves and broil for 5 min.

In a large pot, add cinnamon stick, star anise, cloves and coriander. Toast for 1 min over med-high heat, then add mushrooms, onion and ginger. Saute for 4-5 min, then add broth and soy sauce. Bring to a boil, then let simmer for 20 min.

Meanwhile, prepare toppings and spiralize zucchini and daikon.

Drain broth into a large, heat-proof bowl. Discard mushroom mixture.

Add spiralized zucchini and daikon to a large bowl. Spoon broth overtop, then add as many toppings as you'd like. Enjoy!

I just hope that you have a big enough spoon to dig into this big bowl of deliciousness! <3

About Taylor Stinson

Hey there, my name's Taylor! I’m the founder of The Girl on Bloor, a food blog where I share healthy meal prep recipes for busy people. I'm a busy city girl living in downtown Toronto on (you guessed it!) Bloor Street. I also run the awesome 5-Day Meal Prep Challenge, which is a free email course and Facebook group where I share my meal planning strategies and easy meal prep tips and recipes. Be sure to check out my free beginner’s guide to meal prep and follow me on YouTube and Instagram to get my latest recipes and healthy eating inspiration.